Nearby

From teaching third graders about seed propagation to discussing agricultural aviation with Argentinian pilots, Rodgers gets to engage visitors in discussions about agriculture every day.

After seeing an inspiring movie, Jake Franklin and his family became small business owners with Deep South Pops.

“The Quarter has been a Jackson landmark for decades. By modernizing the property, we expect it to thrive like it once did in the 1970s.”

The shakes — with flavors like Snickers, banana nut and wedding cake — contain no dairy, are gluten-free and range between 200-250 calories.

“I would love to keep it,” says owner Chris McCoy. “But it needs someone there nurturing it, if not every day, pretty often.”

“I’ve got more tools in my toolbox now… but the challenge is figuring out which tools to use. Painting is something you’ll never figure out all the way.”

“The only secret is that the product we put out is consistent and never anything I wouldn’t serve my own family,” Mitchell-Turk said.

When you’re serving customers from ages 21 to 81 – with different tatstes, Leslie and Nathan McHardy say there’s no room for any kind of snobbery.

The beauty of a food hall is that it derives its identity from its locality, cultivating direct relationships between chefs and patrons.

The project, founded by Millsaps College’s ELSEworks entrepreneurship program, began as a simple sketch in 2012 by ELSE student analyst, Russell Morrison.